EatSmarter exclusive recipe

Currant-Wild Garlic Pancakeswith Feta Cheese

Currant-Wild Garlic Pancakes - Currant-Wild Garlic Pancakes - The Austrian classic with a new look
Currant-Wild Garlic Pancakes - The Austrian classic with a new look

(1)

Calories:558 kcal
Difficulty:moderate
Preparation:30 min
Ready in:45 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories558 kcal(28%)
Protein26 g(52%)
Fat24 g(30%)
Carbohydrates56 g(22%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe development: EAT SMARTER

Ingredients

For servings

2 tablespoonsCurrants (about 30 grams)
2Egg
5 ouncesSpelt flour
Salt
¾ cupsMineral water (carbonated)
3 tablespoonsMilk (low-fat)
1 bunchWild garlic (about 50 grams)
4 teaspoonsCanola oil
4 ouncesFeta cheese
1 teaspoonpink Peppercorn
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Kitchen Utensils

1 Small bowl, 1 Mixing bowl, 1 deep bowl, 1 Measuring cups, 1 Whisk, 1 Sieve, 1 Paper towel, 1 Hand mixer, 1 Teaspoon, 1 Non-stick pan, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Slotted spatulas, 1 Casserole dish

Directions

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1 Soak the currants in a bowl with 50 ml (approximately 3 1/2 tablespoons) of hot water. Separate the eggs.
2 Mix flour with 1/2 teaspoon salt in a bowl, then gradually stir in the mineral water, milk and egg yolks. Let the batter rest for about 20 minutes.
3 Meanwhile, rinse wild garlic, shake dry, trim stems and cut into thin strips.
4 Drain currants. Beat egg whites until stiff and fold into the batter.
5 Heat 1 teaspoon canola oil in a non-stick pan over medium heat. Divide batter in half, then divide currants and wild garlic between the halves and stir to combine. Add half the batter and cook until set and golden brown, about 3 minutes.
6 Remove pancake, add another teaspoon canola oil to the pan, and add pancake back to pan to cook the other side until golden brown. Tear the pancakes into strips with 2 spatulas.
7 Place pancake strips in a baking dish and keep warm in preheated oven at 100°C (fan: Level 1: 80°C, gas) (approximately 200°F/convection 175°F). Repeat with remaining canola oil and batter. 
8 Place the pancake strips on a plate. Pat dry the feta cheese and crumble with fingers over the strips. Sprinkle with peppercorns and serve.
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